Tuesday, October 24, 2006

The Best Bruschetta

How good is Bruschetta? You get bread, toast it and put stuff on top. Simple as that. Anyone can make Bruschetta, it's just the quality of the ingredients that you put on top that make the difference.
Here is one of my favourites, which is great as a snack or can be eaten as a starter. Adjust the ingredients to make as many or as little as you like.


Fresh Ciabatta
Ripe Tomatoes, peeled and seeded
Garlic Clove
Buffalo Mozzarella
Finely Chopped Basil
Lemon Zest
Medium Size Chillies


First place your chillies directly onto the hob of the stove, making sure you prick the skin of the chillies first, so they dont explode.
Turn the chillies until the skins are blackened all over.
Place the chillies in a small bowl and cover with glad wrap and leave for 5 - 10 mins, this will sweat the chillies and the skins will be super easy to remove.
Run the chillies under cold water and the blackened skin should basically just fall off, leaving the soft, sweet roasted flesh underneath.
It's best to split the chillies now and scrape out the seeds.
Slice this chillies thinly- longways and set aside.
Slice the ciabatta and place on a griddle pan, until you get those dark stripes that look and taste so good. (if you dont have a griddle pan, just toast under a grill)
Once toasted on both sides, cut a Garlic Clove in half and wipe it across one side of the Ciabatta.
Now smell the bread - the garlic smell will be so strong - love it!
Now you can start assembling your Bruschetta.
Start with your chopped tomatoes, then break some pieces of mozarella from the ball and place on top of the tomatoes.
Drape the chillis over the top of the cheese and sprinkle over some of the fresh basil.
Grate some lemon zest over the top of it all, drizzle some Olive Oil and season with Sea Salt and Black pepper. Easy huh?

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